Baked Cauliflower Recipe – Kashmiri Chili & Cashew Gravy

Last Updated on 4 months by Neha Deshmukh

Baked Cauliflower Recipe – Kashmiri Chili & Cashew Gravy

Introduction

Oh, cauliflower. It often gets a bad rap, doesn’t it? But trust me, this isn’t your average, steamed-to-blandness cauliflower dish! I first made this baked cauliflower for a family get-together, and it was a hit. The rich, creamy gravy, the slight char from the baking… it’s seriously addictive. This recipe combines the warmth of Kashmiri chili with the luxuriousness of cashews, creating a flavour profile that’s both comforting and exciting. You’ll love it!

Why You’ll Love This Recipe

This baked cauliflower isn’t just delicious; it’s a bit special. It’s a fantastic way to elevate a humble vegetable into something truly memorable. The baking process gives the cauliflower a lovely texture, and the cashew gravy is unbelievably rich and flavourful. Plus, it’s a beautiful dish to serve – perfect for impressing guests or just treating yourself.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 large cauliflower (or 2-3 small)
• ½ teaspoon turmeric powder
• 1 ½ cups thick yogurt
• 2 teaspoons ginger garlic paste
• ½ – 1 teaspoon green chili paste (adjust to your spice preference!)
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon garam masala
• ½ teaspoon sugar
• 5 medium tomatoes
• 3 medium onions
• 15 cashew nuts
• 1 green cardamom
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons fresh cream

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cauliflower: We’ll get into selecting the best one below.
• Yogurt: Full-fat yogurt works best for a really creamy marinade. If you’re using Greek yogurt, you might want to whisk in a tablespoon or two of water to loosen it up.
• Kashmiri Chili Powder: This is key for that beautiful colour and mild heat. Don’t skip it!
• Cashew Nuts: These create the base for our rich gravy.
• Kasuri Methi: This adds a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine.

Cauliflower Selection & Preparation

Choosing the right cauliflower is important. Look for a head that feels heavy for its size, with tightly packed florets and bright white colour. Avoid any with brown spots or a strong smell.

To prepare, simply trim the leaves and the thick stem. Then, we’ll parboil it – this helps it cook evenly in the oven. A quick dip in turmeric water not only adds a subtle flavour but also gives it a lovely golden hue.

The Significance of Kashmiri Chili Powder

Kashmiri chili powder isn’t about scorching heat; it’s about vibrant colour and a gentle warmth. It adds a beautiful red hue to the gravy without overpowering the other flavours. You can usually find it at Indian grocery stores or online. If you can’t find it, you can substitute with a mix of paprika and a pinch of cayenne pepper, but it won’t be quite the same.

Cashew Nuts: A North Indian Gravy Staple

Cashews are a cornerstone of many North Indian gravies. They add a creamy texture and subtle sweetness that’s just divine. Soaking them beforehand makes them blend into an ultra-smooth paste. Don’t worry if you forget – we’ll show you a workaround later!

Turmeric & Its Role in Flavor & Color

Turmeric isn’t just a spice; it’s a powerhouse of flavour and colour! In this recipe, it adds a subtle earthy note to the cauliflower and a beautiful golden glow. Plus, it has amazing health benefits – a win-win!

Yogurt Marinade: Achieving Tenderness

The yogurt marinade is crucial for tenderizing the cauliflower and infusing it with flavour. The lactic acid in the yogurt breaks down the cauliflower’s fibres, making it incredibly soft. Don’t skimp on the marination time – it really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Parboil the Cauliflower: Bring a pot of water to a boil with a teaspoon of turmeric powder. Add the cauliflower florets and cook for about 5-7 minutes, until slightly tender. Drain and set aside.
2. Marinate the Cauliflower: In a bowl, whisk together the yogurt, ginger-garlic paste, green chili paste, Kashmiri chili powder, garam masala, and sugar. Add the parboiled cauliflower and coat well. Marinate for at least 1 hour (or even overnight for maximum flavour!).
3. Make the Gravy: Soak the cashew nuts in warm water for at least 30 minutes. Drain and blend them into a smooth paste with the onions and tomatoes.
4. Sauté the Aromatics: Heat a little oil in a pan and add the cardamom. Sauté for a minute until fragrant. Add the onion-tomato-cashew paste and cook until it thickens and the oil starts to separate.
5. Assemble & Bake: Arrange the marinated cauliflower in a baking dish. Pour the gravy over the cauliflower, ensuring it’s well coated.
6. Bake: Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until the cauliflower is tender and the gravy is bubbling and slightly caramelized.
7. Garnish & Serve: Garnish with saffron milk (a pinch of saffron dissolved in a tablespoon of warm milk) and fresh cream. Serve hot with rice, naan, or roti.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a splash of water. If it’s too thin, continue cooking it for a few more minutes.
• Baking Time & Temperature for Optimal Results: Keep an eye on the cauliflower while it’s baking. You want it to be tender but not mushy.
• Marination Time: Maximizing Flavor: The longer you marinate the cauliflower, the more flavourful it will be. Overnight is ideal!

Variations

• Vegan Adaptation: Substitute the yogurt with a plant-based yogurt alternative (like cashew or soy yogurt) and omit the fresh cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Adjust the amount of green chili paste to your liking.
• Festival Adaptations (e.g., Navratri-friendly): Skip the onion and garlic for a Navratri-friendly version.

Serving Suggestions

This baked cauliflower is fantastic with:

• Steamed basmati rice
• Warm naan bread
• Roti
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

• What type of cauliflower works best for baking? A firm, tightly packed cauliflower head will hold its shape best during baking.
• Can I use pre-soaked cashews to speed up the gravy preparation? Absolutely! Pre-soaked cashews will blend much more easily.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
• Can this dish be made ahead of time? Yes! You can marinate the cauliflower and make the gravy a day ahead. Just assemble and bake when you’re ready to serve.
• How can I adjust the sweetness level in the gravy? Add more or less sugar to taste.
• Is it possible to make this recipe without an oven? You can try cooking it on the stovetop in a heavy-bottomed pot, but the texture won’t be quite the same.